Rose & Steve's Recipes

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=== Warm Brussels Sprout Salad ===
(or "I never knew they could taste so good salad," courtesy my brother John)

Serves 4-6

**INGREDIENTS:** 
  * 1 to 1 1/2lbs of Brussels Sprout (Outer leaves and pith removed)
  * 2-3 Large Shallots sliced thinly in the round
  * 3-4 Lemons for their juice and zest
  * 1/3 cup of raw Pistachios crushed in a plastic freezer bag but not pulverized (unsalted is better but salted are okay too - just adjust the seasoning)
  * 1-2 tablespoon of walnut oil (This is my preference since it has a high smoke point and this dish is "flash" cooking.  But any good oil will do.)

  * S&P to taste

**PROCESS:**
I have a mandolin but there is a lot of waste and as I like my fingertips to not be in the salad, I use a good pairing knife for a small amount.  
I peel off the outer leaves that are edible and add them to the bowl.  
Then I thinly slice the remaining sprout discarding the tough stem pith.  
I like this finished product better than just slicing the sprout as if it was for cold slaw.  
For a big party I use the mandolin for the production volume.

Wash and rinse and let dry - I use the salad spinner because water and hot oil - ouch!
Juice lemons - the liquid yield needs to be 1/2 to 3/4 cup depending on the volume of leaves.

Zest the last lemon - set aside the zest and add the juice to the liquid above.  

Everything to this point can be done ahead.  
If you do - cover sprouts with a moistened paper towel so they stay crisp and don't wilt.  
I have just left them in a water bath in the salad spinner in the fridge until I need them.

From "giddy-up" to "whoa" here is less then five minutes so - Be ready.

Heat the oil in a large frying pan or better yet a wok until shimmering.

Add shallots stirring attentively letting them caramelize but not burn.
Add leaves and seasoning (especially fresh ground pepper & salt) stirring to mix with shallots and cook just until the leaves are an emerald green.
Remove from heat add lemon juice and toss well.

Plate and or serve in a bowl garnish with the pistachios and then the lemon zest.  
Make sure on the plate that everything is well tossed and from the bowl toss as you serve.

Bow to applause and give me credit.